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Pear Salad with Hazelnuts and Sage

Pear Salad with Hazelnuts and Sage

The crisp, mild bite of pears is balanced with tangy cranberries, toasted hazelnuts, and earthy sage in this beautiful, fresh salad.

Oxmoor House DECEMBER 2004

  • Yield: 6 servings


  • 1/2 cup hazelnuts
  • 1/2 cup crème fraiche (see Note)
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 3 cups loosely packed gourmet mixed salad greens
  • 4 Asian pears or other pears, cut into wedges
  • 1/2 cup dried cranberries
  • 2 tablespoons fresh sage leaves, cut into thin strips


Place hazelnuts on an ungreased baking sheet. Bake at 350° for 15 minutes or until skins split. Place hazelnuts in a colander. Rub hazelnuts briskly with a kitchen towel to remove skins; discard skins. Coarsely chop hazelnuts.

Whisk together crème fraiche and next 3 ingredients. Arrange salad greens and pear wedges on salad plates. Drizzle evenly with dressing; sprinkle with hazelnuts, cranberries, and sage.

Note: To make your own crème fraiche, stir together 1/2 cup whipping cream and 1 tablespoon buttermilk. Cover and let stand at room temperature 8 hours. Then store in refrigerator up to 10 days.


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Pear Salad with Hazelnuts and Sage recipe